Kumquat Martini Recipes

FROSTY KUMQUAT MARTINIS (ONE OF THE BEST WAYS TO USE KUMQUATS!)

Steps:

• Prepare the glasses by rubbing half a kumquat around the rim and dipping in sugar.
• Cut the kumquats in half and remove all the pits. Keep two or three thin slices aside to garnish the glass.
• Put the ice, kumquats, Grand Marnier, vodka and sugar in the blender jar.
• Blend until smooth and pour into martini glasses.

KUMQUAT MARTINI

Steps:

• In cocktail shaker, muddle kumquat slices and mint leaves with muddler or back of wooden spoon. Add simple syrup, ice and vodka. Cover; shake until thoroughly chilled. Pour into chilled martini glass, straining out ice, kumquats and mint. Garnish with additional kumquat slices and mint leaves, if desired.

KUMQUAT MARTINI

Steps:

• To make the sugar rim, add superfine sugar to a small plate (enough to cover the bottom). Halve 1 kumquat crosswise, and rub the rim of a 4.5 ounce martini glass with the cut side of a halved kumquat (or a little water), and set kumquat aside. Then dip the wet rim into sugar, twist a bit, lift, and gently tap the glass to remove any excess sugar. Refrigerate until ready to use (at least 15 minutes).
• For the kumquat garnish, slice 1 whole kumquat into three slices of equal width. Skewer the slices onto a cocktail pick, and set aside.
• Using a sharp knife, halve remaining 2 kumquats crosswise, and remove seeds.
• Toss in the halved & deseeded kumquats into a cocktail shaker (you'll need all 3 halved kumquats for the cocktail), and add agave (or simple syrup - see Note #1). Using a muddler, tamp down and muddle the kumquats for about 30 seconds to 1 minute until the essence and juices of the kumquats have been released (see Note #2). Add vodka, and ice cubes, cover, and shake vigorously.
• Using a small fine mesh strainer (or bar strainer), strain the cocktail into the chilled martini glass. Garnish with the prepared cocktail pick (optional), and serve immediately!

HOMEMADE KUMQUAT MARMALADE

Steps:

• Inspect four 8-ounce jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until needed. Wash new, unused lids and rings in warm soapy water.
• Rinse kumquats; cut in half and remove seeds. Place in a food processor and process until coarsely chopped.
• Combine kumquats and water in a saucepan. Stir in pectin and bring to a full rolling boil over high heat, stirring constantly. Stir in sugar and vanilla; return to a full rolling boil. Boil and stir 1 minute.
• Remove from heat; skim off foam. Ladle hot mixture into hot, sterilized jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly.
• Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes.
• Remove the jars from the stockpot and let rest, several inches apart, for 12 to 24 hours. Press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.